Roasted Brussel Sprouts

 

I know what you’re thinking!  I thought it too.  Why in the world would I want to eat brussel sprouts?  It’s every child’s nightmare to have to sit in front of a plate of brussel sprouts and be told you can’t get up until you clean your plate.

Well, these are not your mother’s yucky boiled sprouts.  These turn out amazingly buttery soft with a hint of cabbage flavor and smokiness from the charred outer leaves.

 

 

Are you ready for the world’s easiest recipe?  Four ingredients never tasted so good together;  brussel sprouts, olive oil, salt and pepper.  These basic steps work for any type of vegetable you would like to roast.

Clean and cut the vegetable,  sprinkle olive oil, salt and pepper and roast in the oven.  I have roasted carrots, broccoli, and cauliflower in the same way.  They all turn out wonderfully because it brings out the natural flavors and sweetness of any vegetable.

 

Roasted Brussel Sprouts

20 large brussel sprouts

3 tablespoons good olive oil

1 1/4 teaspoons kosher salt

1/2 teaspoons freshly ground black pepper

 

Preheat the oven to 425 degrees F

Peel off limp outer leaves of brussel sprouts.  Cut the stem a bit and cut them in half lengthwise.  Place them on a sheet pan in 1 layer and drizzle olive oil, salt and pepper.  Toss to combine.  Roast in the oven on the top rack for 25-30 minutes, until browned and tender.

 

 

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